Instructions: Season meat with salt and pepper. In a Dutch oven, heat oil over high heat until it is almost smoking. Add meat in batches and sear on all sides until it is well browned (not gray). Sear the meat a little at a time, removing it and setting it aside as it finishes. When all the meat is a nice, dark brown color and has been set aside, add onions to the pot. Lower heat to medium-high until onion is soft and golden brown (about 10 minutes). Sprinkle flour over them. Continue to cook for about 4-5 minutes, stirring occasionally, then add wine. You want to scrape up all that really good fond from the bottom of the pot with a wooden spoon. Bring the wine to a boil.

Return meat to pot and add carrots, garlic and bouquet garni. Add just enough water (and two big spoons of demi-glace, if you have it) so that the liquid covers the meat by one third (you want a ratio of 3 parts liquid to 2 parts meat). This is a stew, so you want plenty of liquid, even after it reduces. Bring to a boil, reduce to a gentle simmer and let cook for about 2 hours, or until the meat is break-apart-with-a-fork tender.

Check dish every 15-20 mintues, stirring and scraping the bottom of the pot to make sure the meat is not sticking or scorching. Skim off any foam or scum or oil collecting on the surface, using a large spoon or ladle. When done, remove and discard the bouquet garni, add the chopped parsley to the pot, and serve.

Note: Tie together bouquet garni with string, or tie the bundle in cheesecloth for easier retrieval.